Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
  • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
  • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/343—Products for covering, coating, finishing, decorating
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
  • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
  • A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
• • C—CHEMISTRY; METALLURGY
  • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
  • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
  • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
  • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
  • C11C3/10—Ester interchange
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
  • A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins

Definitions

• Non-hydrogenated fat composition and its use.
• the present invention relates to a non- hydrogenated vegetable fat composition suitable for use in confectionery products according to the preamble of the first claim.
• the present invention also relates to final products comprising this non-hydrogenated vegetable fat composition, as well as to a process for producing this non-hydrogenated vegetable fat composition.
• a wide variety of fats have been used in the production of confectionery products like coatings, fillings and centres.
• CBE's cocoa butter equivalents
• NL-CBR non-lauric cocoa butter replacers
• the most important disadvantage of the non- lauric cocoa butter replacers is their too high content of trans fatty acids, which create a higher risk for cardiovascular diseases.
• the third main class of fats concern the lauric hard butters.
• Why hard butters present the disadvantage of a very poor cocoa butter compatibility. Besides this they are mainly based on hydrogenated or fractionated palmkernel oil.
• a hard fat composition which is suitable for use as a confectionery fat, which may be produced at an acceptable cost, which is characterised by a good melting in the mouth without involving waxiness, which shows a sufficiently high crystallisation rate and which does not contain hydrogenated components.
• a method for producing such a fat composition From GB-A-1.495.254 an edible fat composition is known which is suitable for use in confectionery products.
• the fat composition has a random fatty acid distribution, and is a blend comprising a lauric fat as the main component, and a stearine fraction of a non-lauric edible C16-C18 fat as the minor component.
• the fat is suitable for use in coating applications.
• the fat is obtained by random interesterification of a lauric and a non-lauric component in the presence of a sodium methylate catalyst.
• the fat is subjected to a hydrogenation after having been interesterified.
• the non-lauric component is hydrogenated before being subjected to interesterification.
• GB-A-1.495.254 does however not contain any teaching as to possible ways in which hydrogenation can be avoided and still a hard butter can be obtained suitable for use in confectionery applications.
• EP-A-923.874 discloses non-temper, low lauric fat blends which are suitable for use in confectionery coatings and are characterised by a C18:0/C16:0 ratio between 2 and 7. When producing these fats, one or more raw materials are subjected to a full or partial hydrogenation, which after blending are randomly interesterified in the presence of sodium methylate as a catalyst. EP-A-923.874 does however not teach how to obtain a coating fat, while avoiding hydrogenation of the starting, raw material. From EP-A-532.086 a non-temper, non- hydrogenated lauric fat composition is known which is suitable for use in confectionery coatings.
• the major component of the composition is a lauric fat, which has a steep SFC-profile and is obtained by subjecting palm kernel oil to a double dry fractionation process.
• the fat blend is not subjected to an interesterification.
• the fat is subjected to a double fractionation, which however is an expensive process.
• the increased heat resistance is expressed by an increase of SFC at 30 0 C.
• 1 to improve contraction and mould release 1 to improve contraction and mould release.
• CA-A-2098314 discloses a non-hydrogenated hardstock for margarine, comprising a co-randomly interesterified blend of generally equal proportions of palm stearin and palm kernel stearin.
• the solid fat profile of this blend is rather flat with a high "tailing" - the SFC at 20 0 C is
• This fat is suitable for use in margarines in combination with liquid oil.
• the fat is unsuitable for use in confectionery applications like for instance coatings or centres because of its bad melting profile, involving a waxy feeling in the mouth.
• EP-A-1.159.877 also discloses a hard structural fat, which is free of trans fatty acids and is suitable for use in margarine blends and spreads.
• a combination of such a hardstock with at least 60% liquid oil is claimed, the hardstock being an interesterified blend of a palm oil fraction and a lauric fat such as dry fractionated palm kernel oil.
• WO 97/16978 discloses a fat which is suitable for use in the preparation of spreads.
• the fat is substantially free of trans- saturated fatty acids and consists of a fat which contains an interesterified mixture of high lauric rapeseedoil and a second fat A, with at least 40% saturated fatty acids.
• Suitable fats for fat A are fully hydrogenated oils. With these fats a quite steep SFC-profile can be obtained, however WO 97/16978 does not teach how to achieve this without using hydrogenated fats.
• Object of the invention It is the object of the present invention to provide a fat composition which is suitable for use in confectionery applications, which has not been subjected to hydrogenation, which does not need tempering, which may be produced at an acceptable cost with respect to raw material and process costs. It is a further object of the invention to provide a fat composition which is characterised by a steep SFC-profile, a good melting in the mouth without involving waxiness, a good heat resistance and which shows a sufficiently high crystallisation speed.
• the fat composition of this invention is characterised in that the non-hydrogenated vegetable fat composition consists of an interesterified fat which is obtained by subjecting a blend of an amount of at least one lauric fat and an amount of at least one non-lauric fat to an interesterification, and in that the non-hydrogenated vegetable fat composition has an SFC which is at least 50 wt. % at 20 0 C and less than 15 wt. % at 35°C, in that the non-hydrogenated vegetable fat composition has a content of C12 + C16 fatty acids of at least 55 wt.
• C12 + C16 fatty acids is meant the sum of the fatty acids containing 12 carbon atoms and those containing 16 carbon atoms.
• a first preferred embodiment of the non- hydrogenated vegetable fat composition of this invention is characterised in that the fat composition has a C12/C16 ratio of at least 1.2, preferably at least 1.4, most preferably at least 1.5. Or in other words, the weight ratio between the fatty acids having 12 carbon atoms and 16 carbon atoms is at least 1.2, preferably at least 1.4, most preferably at least 1.5.
• the non-hydrogenated vegetable fat composition has an SFC at 20 0 C of at least 55 wt. %, more preferably at least 60 wt. %, most preferably at least 65 wt. %.
• the non-hydrogenated vegetable fat composition has an SFC at 35°C of less than 10 wt. %, more preferably less than 5 wt. %, most preferably less than 3 wt. %.
• a further preferred embodiment of this invention is characterised in that the non-hydrogenated vegetable fat composition has a C12 +C16 content of at least 60 wt. %, more preferably at least 63 wt.% with respect to the total weight of the composition.
• the content of saturated fatty acids having 18 carbon atoms is less than 10 wt. % with respect to the total weight of the fat composition, preferably less than 5 wt. %, most preferably less than 3 wt. %.
• An additional preferred embodiment of the invention is characterised by a non-hydrogenated vegetable fat composition having a difference in SFC at 20 and 35°C of at least 50 wt. %, preferably at least 55 wt. %, most preferably at least 60 wt. %.
• Optimum results are achieved with a fat composition in which the amount of the at least one lauric fat ranges from 5 to 95 wt. % with respect to the total weight of the fat composition, preferably from 40 to 95 wt. %, most preferably 60 to 95 wt.% %, and in that the amount of the at least one non-lauric part ranges from 95 to 5 wt. %, preferably from 50 to 5 wt. %, most preferably from 35 to 5 wt. % with respect to the total weight of the fat composition.
• at least one of the at least one lauric fats is a fractionated fat with an IV of less than 12, preferably less than 9.
• at least one of the at least one non-lauric fats is a fractionated fat with an
• the present invention also relates to a process for producing such a fat composition, wherein a blend of at least one lauric fat and at least one non-lauric fat is subjected to either a chemical or an enzymatic interesterification process.
• the present invention further relates to a confectionery or margarine fat containing an amount of the above described fat composition.
• the present invention also relates to a confectionery product containing an amount of the above described fat composition, or the above described a confectionery fat.
• the present invention further relates to confectionery products - such as a coating, a cream, a filling, a centre or a whipping cream -, to a coffee whitener or ice cream composition containing the above described fat composition or confectionery fat.
• confectionery products - such as a coating, a cream, a filling, a centre or a whipping cream -, to a coffee whitener or ice cream composition containing the above described fat composition or confectionery fat.
• a fat composition was prepared by blending 70 wt. % of standard palmkemel oil, 8 wt. % of coconut oil and 22 wt. % of a hard palmstearine with IV 6.5, followed by chemical interesterification using sodium methylate as a catalyst.
• the properties of the product are given in table 1 as
• a fat composition was prepared by blending 60 wt. % of standard palmkemel oil with 40 wt. % of fully hydrogenated palmkemel oil. The characteristics of this fat are also given in table 1 as Comp.Fat Nr. 2.
• the Solid Fat Content (SFC) and Fatty Acid Composition (FAC) are given in wt. % with respect to the total weight of the composition.
• the crystallisation rate is given as wt. % crystallised with respect to the total weight of the composition.
• Fat Nr. 1 which is a fat according to the invention, has the same steepness in SFC- profile as Comp. Fat Nr. 2, containing 40% hydrogenated fat. Crystallisation speed at 15°C of fat Nr 1 is slightly better than the composition with hydrogenated fat.
• a fat composition was prepared by blending 65 wt. % of palmkemel stearine and 35 wt. % of a palmstearine with IV 18.4, followed by chemical interesterification using sodium methylate as a catalyst.
• the properties of the product are given in table 2 as Fat Nr. 3.
• a fat composition was prepared by blending 65 wt. % of palmkemel stearine and 35 wt. % of a palmstearine with IV 18.4 as described above in example 2. The fat blend was not subjected to interesterification. The properties of this fat blend are given in table 2 as Comp. Fat Nr. 4.
• Another fat composition consisted of 100% palmkemelstearine. The properties of this fat are given in table 2 as Comp. Fat Nr 5.
• Table 2 Solid fat content (SFC) and fatty acid content (FAC) in wt. % with respect to the total weight of the composition.
• moulds were filled with the coating composition to make tablets. This was done at 45°C except for the coating with Comp. fat Nr. 4, where a temperature of

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• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Inorganic Chemistry (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Chemical Kinetics & Catalysis (AREA)
• General Chemical & Material Sciences (AREA)
• Wood Science & Technology (AREA)
• Organic Chemistry (AREA)
• Confectionery (AREA)
• Edible Oils And Fats (AREA)
• Fats And Perfumes (AREA)
• Grain Derivatives (AREA)
• Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)

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• 2005
  • 2005-06-09 EP EP05105072A patent/EP1731594A1/en not_active Withdrawn
• 2006
  • 2006-06-07 ES ES06763569T patent/ES2323152T3/es active Active
  • 2006-06-07 PL PL06763569T patent/PL1893732T3/pl unknown
  • 2006-06-07 DE DE602006005362T patent/DE602006005362D1/de active Active
  • 2006-06-07 US US11/921,804 patent/US20090022868A1/en not_active Abandoned
  • 2006-06-07 AT AT06763569T patent/ATE423833T1/de not_active IP Right Cessation
  • 2006-06-07 EP EP06763569A patent/EP1893732B1/en active Active
  • 2006-06-07 RU RU2007147639/13A patent/RU2404239C2/ru active
  • 2006-06-07 UA UAA200714804A patent/UA90148C2/ru unknown
  • 2006-06-07 WO PCT/EP2006/062985 patent/WO2006131539A1/en active Application Filing
  • 2006-06-09 MY MYPI20062702A patent/MY138866A/en unknown

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